350 g (11 1/2 oz) sweet potatoes, peeled and chopped
1/2 tablespoon pomegranate molasses or balsamic syrup
1 tablespoon wholemeal flour
500 ml (17 fl oz) hot vegetable stock
1 tablespoon dark muscovado sugar
dash of Worcestershire sauce
200 g (7 oz) tofu, cubed
steamed Tenderstem broccoli, to serve
Heat the oil in a large saucepan or flameproof casserole dish, add the onion and cook for 1–2 minutes until it starts to soften. Add the mushrooms and cook for a further 1–2 minutes, stirring occasionally.
Add the sweet potatoes, molasses or syrup and flour and stir well. Slowly pour in the stock, stirring continuously. Add the sugar and Worcestershire sauce and stir again until well mixed.
Bring to a simmer, cover and cook for 15 minutes until the sweet potatoes are tender. Add the tofu 5 minutes before the end of the cooking time.